Print Recipe

Orange Burgundy Chicken

RG

Ingredients

  • 1 (2 1/2 to 3 pound) frying chicken, cut up
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 1/2 cup dry red wine
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon lemon juice
  • 1 teaspoon salt

Instructions

  1. Remove skin from chicken.
  2. Rinse and place in slow cooker.
  3. Combine remaining ingredients in a bowl and pour over chicken.
  4. Cover and cook on LOW for 6 to 8 hours.
  5. Serve with rice and green salad.

Yield: 6 servings


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